Buttermilk-Soaked Baked Dutch-Style Pancakes
By soaking the flour the night before, this recipe lets you get a healthy head start on your morning routine. Baked into two large pancakes instead of fried, these pancakes also lend a new twist to a breakfast classic.
1 cup whole wheat flour
1 cup buttermilk
4 large eggs
2 teaspoon vanilla extract
1 cup filtered water
½ teaspoon sea salt
5 tablespoons butter
1 teaspoon cinnamon
In a large, non-metal bowl, mix flour and buttermilk. Cover bowl with a towel or plastic wrap; soak flour for 12-24 hours.
Preheat oven to 400°F.
Place eggs in food processor and process for several minutes. Once eggs are well beaten, mix in the soaked flour mixture, vanilla, water and salt, pulsing after each addition.
Melt half the butter in a large skillet. Place the skillet into the preheated oven, just until the butter has melted and begun to sizzle. Pour half the batter into the hot buttered pan.
Bake until pancake is puffed and browned. Repeat with the remaining batter.
Cut into portions and serve with butter and honey.